Mouth watering receipe. Do u have the video of this receipe.? Wat do we do with the lime juice? When do we add it.? And also the cheese, do we add it in the final stage? Can we add the ordinary cheese if we don’t get the one mentioned above

I tried this & it was so delicious, my husband asked me to make it again.
Aunty can you please post some jain recipes as my brother-in- law eats jain food (no root veggies) & he is also vegan.So when they come over I can prepare some delicious meal.

Thanks Jaya,
There is no ‘parmesan cheese’ without rennet. HOWEVER, there are vegetarian “Italian-style” hard cheeses that make a pretty good substitute for Parmesan.

Note: Parmesan cheese is an iconic hard cheese originally from Italy, widely used and produced all over the world. Within Europe, Parmesan cheese is a protected cheese, meaning that only cheeses made in a certain way in a certain area of Italy can be labeled as Parmesan cheese. Outside of Europe, many generic cheeses use the Parmesan label. The distinctively salty, slightly granular cheese has many uses in Italian cuisine such as a topping for pastas and pizzas, and as a crucial ingredient in some sauces.

Hi Jaya,
Wow – good research on the yogurt topic. It kind of reminds me of when you go out to eat at any type of Asian restaurant (Chinese, Japanese, Thai) – most of them, if you ask for vegetarian think that if it doesn’t have meat in it, then to them, it’s vegetarian. Just about all of their sauces and bases will have oyster, fish sauce or other preparations that are not truly vegetarian. I had to explain this to my husband who is Indian and vegetarian. You can ask them to make it without these items but especially for Thai, I find the flavor not quite the same – it’s amazing what a few drops of fish sauce does to thai curries and their tom ka khai soup. My comments really don’t add much to the conversation but I just thought I’d bring it up.
Just curious – do you have a blog of your own or email address that I can contact you at? You are very knowledgable and I’d love to chat with you some time. You can reach me at lianealbert@homail.com – I think we have a lot of similarities when it comes to our cooking philosophies!

Hello Auntieeee…..
Just love all your receipes so much…weekends will defnitely cook one of your receipe and it will be a success and my parents love the way it turns out to be and the full credit goes to you….

Hello Manjula Aunty
I was in US in 2008, when i started watching your web site. Now , I am in India. I always watch your recipes whenever I get time ,especially when I plan some get-together at my residence. I really like your recipes.

Hi Priya,
I hope you don’t mind me chiming in – I have a feeling that using canned cream corn would give the bruchetta too much of a mushy consistancy. That is the way canned cream corn is. I think if you use the kernels and cook it in milk the way the recipe says to, it will retain the proper consistancy and texture as well and you won’t wind up with a bowl of gooey mush!

Recent Posts

Testimonials

I made channa masala again the other night. I've made it so many times, it's an old stand by. Everyone is always so excited when they smell the aroma. I'm planning on making a large batch, wrapping them up in flour tortillas and freezing them so the kids will have something healthy to...-Henrietta E.